Freeze these elegant pies in individual baking dishes - then, once thawed, you can pop them straight in the oven. Preparation Time 30 minutes Preparation Time 30 minutes Cooking Time 50 minutes Ingredients (serves 6)
80g butter
1 leek, pale section only, thinly sliced
200g Swiss brown mushrooms, trimmed, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 2.5cm pieces
2 tsp olive oil
500g green prawns, peeled, deveined
400g firm white fish fillet (such as ling), cut into 2cm pieces
300g scallops, cleaned, halved
2 tbs chopped fresh dill
50g (1/3 cup) plain flour
125ml (1/2 cup) white wine
500ml (2 cups) warm milk
1 tsp Dijon mustard
80g (1 cup) coarsely grated vintage cheddar
Potato topping
1.25kg Sebago (brushed) potatoes (see note), peeled, cut into 4cm pieces
20g butter
125ml (1/2 cup) warm milk
65g (3/4 cup) coarsely grated vintage cheddar

Method- To make the potato topping, place the potato in a large saucepan and cover with cold water. Cover and bring to the boil. Reduce heat to medium. Cook, partially covered, for 20 minutes or until the potato is very tender.

Meanwhile, to make the filling, heat 20g of the butter in a frying pan over medium-high heat. Add the leek and mushroom. Cook, stirring occasionally, for 6 minutes or until the vegetables start to soften. Add the asparagus. Cook for 1 minute. Transfer to a large bowl. Wipe the pan clean.

Heat the oil in the frying pan over medium-high heat. Add the prawns, fish and scallop. Cook, turning occasionally, for 1-2 minutes or until lightly browned. Transfer to the bowl. Add the dill and stir to combine.
Melt remaining butter in a saucepan over medium heat until foaming. Remove from heat and stir in the flour.

Place the pan over medium heat and cook, stirring, for 2 minutes or until the mixture is light golden. Remove from heat. Gradually add the wine and milk, whisking until smooth. Place over medium heat. Cook, stirring, until the sauce boils and thickens.

Simmer for 2 minutes. Stir in the mustard and cheddar. Add the sauce to the seafood mixture. Stir until well combined. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Divide the seafood mixture evenly among six 500ml (2-cup) capacity ovenproof freezerproof dishes.

Drain the potato and return to the pan. Place over medium-high heat and cook, shaking the pan, for 2 minutes or until the moisture has evaporated. Remove from heat. Add the butter and mash until almost smooth. Add the milk and stir until smooth. Use a fork to spread the potato mixture over the pies. Sprinkle with the cheddar.

(To freeze, see note). Bake in oven for 20-25 minutes or until light golden. Serve. Notes & tips If Sebago (brushed) potatoes are unavailable, use Golden Delight or Kennebec potatoes.  To complete this meal, serve the seafood pies with mixed salad leaves.

Budget tip: Replace the fish fillet with 400g Home Brand frozen natural fish fillets, thawed. Find them in the frozen seafood cabinet.  To freeze: At the end of step 6, cover with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months.

To thaw: Place in the fridge for 24 hours or until the pies are completely thawed.  To reheat: Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Remove and discard the foil and plastic wrap from the pies. Transfer to the lined tray. Bake in oven for 20-25 minutes or until light golden.